Fish Stock

Name: Fish Stock
Ingredients: 1 leek, roughly cut and washed; 1 bulb fennel, quartered; 1 carrot, scraped and roughly sliced; ½ stalk blanched celery, cut into three sections; approx. 1½ kg (3 lb) fish bones; 2 onions, with peel, halved; ½ bottle white wine if desired, a dash of Pernod; 3–4 blades mace; 2 tbsp coriander seeds; 1 tbsp black peppercorns; 1 small bunch of parsley, dill and thyme; 1 bay leaf; 3 garlic cloves, unpeeled

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

approx. 1½ kg (3 lb) fish bones
2 onions, with peel, halved

Stock
Pescatarian
Gluten-free

Method

Combine ingredients in the largest pan you can find. Add at least 5–6 litres (20–24 cups) cold water and bring the liquid to a boil. Then lower the heat and allow the stock to simmer. During this time, car